Best Southwest Shredded Pork Salad Recipes

SOUTHWESTERN PORK SALAD

Steps:

• In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

CRISPY SOUTHWEST SALAD

Steps:

• Cook bacon in skillet then crumble on paper towel.
• Heat oven to 425 degrees F.
• Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
• Bake for 10 minutes, tossing half way through.
• Layer roasted corn in the bottom of the mason jar.
• Top corn layer with halved cherry tomatoes.
• Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
• Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
• Pair with your favorite dressing or salsa.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

SOUTHWEST PORK SALAD

Steps:

• Heat oven to 350°F. In small bowl, mix all dressing ingredients until well blended. Refrigerate until serving time.
• In shallow roasting pan, place pork on rack. Sprinkle with salt and pepper. Insert meat thermometer so tip is in thickest part of pork.
• Bake uncovered 30 to 40 minutes or until thermometer reads 160°F (medium doneness) and pork has slight blush of pink in center. Cool pork; cut into slices.
• Arrange salad greens, bell pepper, mushrooms and peas on large serving plate. Top with pork. Serve with dressing.

SLOW-COOKER SOUTHWEST SHREDDED PORK

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder; turn to coat.
• Cover; cook on Low heat setting 8 to 9 hours or until very tender. Remove pork from slow cooker; when cool enough to handle, shred meat with fork. Stir shredded pork back into mixture in slow cooker. Serve with rice; top with remaining ingredients.

SOUTHWESTERN SHREDDED CHICKEN SALAD

Steps:

• Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
• Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
• Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

SOUTHWESTERN SHREDDED CHICKEN SALAD

Steps:

• Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
• Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
• Bring the broth to a boil and reduce until it measures 1 cup. Cool.
• Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
• Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
• Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
• Serve with lime wedges.